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Zucchini Noodles with Pesto

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A light and healthy dish made with spiralized zucchini noodles tossed in fresh basil pesto, perfect as a low-carb alternative to pasta.

Ingredients

Scale
  • 4 medium zucchinis, spiralized
  • 1/2 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/4 cup extra-virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Cherry tomatoes, halved (optional, for garnish)

Instructions

  1. Spiralize the zucchinis into noodle-like strands using a spiralizer or julienne peeler.
  2. In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
  3. While the processor is running, slowly drizzle in the olive oil until a smooth pesto forms. Season with salt and pepper.
  4. In a large bowl, toss the zucchini noodles with the pesto until evenly coated.
  5. Serve immediately, garnished with cherry tomatoes if desired.

Notes

  • For a vegan version, substitute Parmesan cheese with nutritional yeast.
  • If you prefer warm noodles, lightly sauté the zucchini for 1–2 minutes before adding the pesto.
  • Toast the pine nuts for extra flavor before blending.

Nutrition

Keywords: zucchini noodles, pesto, low carb pasta, healthy pasta alternative, vegetarian pasta

Find it online: https://zesticook.com/zucchini-noodles-with-pesto/